Grilled Potato Salad With Balsamic Dressing Recipes

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POTATO SALAD WITH HERBED BALSAMIC VINAIGRETTE



Potato Salad with Herbed Balsamic Vinaigrette image

This potato salad is perfect for a picnic!

Provided by Michelle

Categories     Salad

Time 30m

Number Of Ingredients 13

2 pounds small red potatoes (quartered)
1 small white onion, halved ((5-ounce) )
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ cup olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground pepper

Steps:

  • 1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
  • 2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
  • 3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.

Nutrition Facts : Calories 307 kcal, Carbohydrate 42 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 635 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING



Bacon and Scallion Potato Salad with Balsamic Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoons dried tarragon, crushed
1 teaspoon crushed garlic
2 scallions, finely chopped
1/4 cup real bacon pieces

Steps:

  • Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
  • In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
  • NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

BALSAMIC POTATO SALAD



Balsamic Potato Salad image

Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

2 1/2 pounds small red and Yukon Gold potatoes, cut into 1/4-inch slices
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
1 1/2 teaspoons fresh thyme leaves
1/4 cup extra-virgin olive oil
3 cups lightly packed wild or baby arugula
Flaky sea salt, such as Maldon, for serving

Steps:

  • In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
  • Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

BALSAMIC GLAZED ROASTED POTATO SALAD



Balsamic Glazed Roasted Potato Salad image

Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!

Provided by MOONANGEL

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon paprika
1 clove garlic, minced
salt and ground black pepper to taste
2 pounds baby Yukon Gold potatoes, quartered
½ pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced
⅓ cup chopped fresh parsley
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
  • Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  • Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g

CREAMY GRILLED POTATO SALAD



Creamy Grilled Potato Salad image

To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

Steps:

  • Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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